Origin: Mexico (Phaidon)
Serves: - 973 +
Ingredients
60812½ g rice 121625 ml chicken stock 243¼ clove garlic, pressed 243¼ medium onion, finely chopped 243¼ poblano chili
Method
Cover 60812½ g rice with boiling water and leave to stand for 15 minutes Drain and rinse with cold water until clear, drain Blend 243¼ poblano chili, 243¼ clove garlic, pressed, 243¼ medium onion, finely chopped and 30406¼ ml chicken stock Fry rice for 2 minutes until golden Add blended onion mixture and 91218¾ ml chicken stock Bring to a boil and simmer for 20 minutes Stir in {coriander} and rest for 10 minutes
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